Ingredients:
• 2 cups – fine Rawa
• 1 tbsp – oil/ghee
• 1 – onion, finely chopped (optional)
• 4 – Green chillies (finely chopped)
• 2 cups – sour thick yogurt
• Curry leaves
• Cilantro
• 1 – Carrot (finely grated) (optional)
• salt
• 1/2 tsp – baking soda
• For seasoning:
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 2 tsp – Bengal Gram dal
• 10- Cashew nuts (broken)
• 1/2 tsp – Asafoetida
Method:
- Roast the rawa just until it starts to turn brown and keep it aside.
- Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chillies. Fry it until the onion turns translucent.
- Let it cool down to room temperature and then mix it with the roasted rawa.
- Add half of the grated carrot to the mixture.
- Add the baking soda and salt to the rawa mixture.
- Now add the curd and mix it well.
- To bring it to the idli batter consistency add water (if needed).
- Grease the idli plates and add grated carrot and cilantro to the bottom of the plate.
- Then pour the batter and steam it for 10 to 12 mins.
- Serve hot with chutney.
- Recipe and image courtesy: My Cooking Journey
- http://www.mycookingjourney.com/